Kale is a hearty, very earthy, healthy green leafy vegetable. It’s so full of nutrients that some people refer to it as a superfood. But it is also known to be very bitter and hard to eat.
The good news is, when made right, kale can be really enjoyable.
Obviously a tasty salad dressing is a good place to start, but there are other ways to turn that kale frown upside down.
Let’s start by making sure you cut the kale into small delicate pieces. Do not forget to remove the thick stem. There is no hope for the stem, it’s the dark green soft leaves that you want to focus on.
Next you will want to marinate the kale for a little while before serving it. A small squeeze of lemon and a drizzle of olive oil is all you need. Think ceviche. Ceviche is raw fish marinated in citrus. The citrus actually “cooks” the fish. The same idea goes for the kale. Do not add salt! Salt will turn the kale into mush by extracting the water from the kale.
Finally you will want to massage the kale. Massage the lemon and olive oil into the kale leaves using your hands. Really press the liquid into the crevices of the leaves. And let it sit while you make the dressing and prep the rest of the salad.
This recipe calls for my homemade croutons. Once you make these you won’t want the store bought version ever again. But to make this recipe you will need a microwave. If you don’t want to make the croutons, you can skip that step and use store bought or just add some warm brown rice to the salad instead.
This recipe calls for tahini dressing. You will thank me later for this recipe. It’s not only pungent and delicious but it’s really healthy and detoxing. The fresh ginger and garlic give it some “heat” and the lemon adds the tang. Tahini is hearty, creamy, earthy and nutty. I love this dressing and I know you will, too.
Cheers to another healthy plant-based meal.
Kale Salad with Tahini Ginger Dressing
Yields 2-3 main dishes
Tahini Ginger Dressing
Juli Novotny lives in Southern California with her tribe and spends her days cooking up a storm in her little plant-based kitchen. After owning a gluten-free vegan cookie company for 11 years, Juli has since been cooking for clients, consulting for health food start-ups, and developing recipes for cool, like-minded brands. Last year Juli finished an intensive course in Plant-Based Nutrition through Cornell University online. You can find more of her recipes on her food blog: www.purekitchenblog.com or on IG: @purekitchenblog